We finally found our seats at the table for dinner at Vertical Detroit, along with the parent company of The Fine Wine Source of Livonia, Michigan.  You couldn’t as for better seats as I was seated adjacent to Manou Chahmirzadi of David Milligan Selections, across from Jim Lutfy proprietor of the two establishments, and kitty-corner from Alexandra Sineau the Export Director of Famille Picard, which is the umbrella of both Domaine Voarick and Levert-Barault; while my Bride was to my left, just absorbing all that was going on.  The first course of the meal was the Charcuterie and Cheese Plate and House-made Focaccia.  The selection of cured meats, chunks of cheeses along with Honeycomb, Grapes, Marcona Almonds, Olives, Roasted Peppers, and Whole Grain Mustard was sublime.  Several of the guests mentioned to Alexandra about the wonderful appetizer of grapes, that is a signature dish of Grapes, coated with Brie and rolled on crushed pistachios and drizzled with gastrique; and lo and behold an order appeared for her to try, which she shared some of us nearby. 

The first wine poured with the Charcuterie and Cheese Plate was Domaine Voarick Givry Blanc Cote Chalonnaise 2020.  Famille Picard Grand Vins de Bourgogne has five concept wine divisions all devoted to the Burgundy region.  Famille Picard is now located in Chassagne-Montrachet, and was founded in 1951 by Louis Felix Picard, owner of two hectares of vineyards in the commune of Chagny.  His son Michel joined him a few years later and in the early Seventies took over the family vineyard.  In the Eighties he began acquiring estates and now has one-hundred-forty-hectares over four areas between the Cote Chalonnaise and the Cote de Beaune and now under Francine Picard.  In 1991 they acquired Domaine Voarick, a sixty-eight-hectare vineyard of varied soils between Saint-Martin-sous-Montaigu and Mercurey.  Here they use the “vigneron” approach from vinification and maturity to bottling, by the necessary block-by-block work and size, and maintaining environmentally-friendly management.  Givry is one of five titled subregions (awarded in 1946) of the Cotes Chalonnaise and the Givry Blanc is rather rare as it is only ten percent of the plantings and is all Chardonnay.  The vineyards are planted on limestone-rich slopes and clay around neighboring quarries.  The fruit is mechanically harvested and undergoes traditional Burgundian fermentation in barrels and aged for ten months.  A golden colored wine that offered notes of stone fruits, apples, and a touch of citrus.  On the palate there was bright acidity from the tones of crisp fruit flavors, very balanced and refreshing with a finish of more fruit and minerality.

We then had our first red wine with the first course Domaine Voarick Bourgogne Pinot Noir Cote Chalonnaise 2019.  This wine came from numerous plots in Saint-Martin-sous-Montaigu on mostly clay-limestone soils.  The vines are quite varied as planting goes from 1960 to 2000.  A wonderful vintage for Burgundy and there were three heatwaves, so quantities were moderate and well received.  Organic vinification and classic Burgundian approach using wooden vats for fermentation and maturation for twelve months.  A ruby-red wine that offered notes of fresh cherries, strawberries, violets, leather, and spices.  On the palate moderate acidity with cherries, strawberries, and vanilla mingling with soft tannins, balanced and a decent finish of fruit.